Easter recipes: Perth chefs share their best Easter mains and desserts
Need some last minute inspiration for your Easter party? We asked the chefs behind three of the city’s best restaurants to share their must-have Easter dish, from main course to deliciously fun dessert.
For more Easter inspiration, click here for the perfect baked whole fish, here for a chocolatier’s ultimate Easter dessert, or here for the Western Australian warm crossbread taste test.
And for the best destinations to stock up on fresh seafood this Easter long weekend, read our guide to the best fishmongers in Perth.
Arkady Lamb Shoulder
Suckling lamb has been a Roman springtime delicacy since ancient Roman times and as a result, today lamb dishes have become an Easter staple in Italy. Eating lamb at Easter is symbolic of the sacrifices made by Jesus, and the use of herbs like rosemary is symbolic of remembrance.
This delicious dish is an Easter staple for the Grossi family. Garum’s own Guy Grossi fondly remembers his father, Pietro, who prepared this lamb specialty. “I remember he used to cook it when we were kids. . . this dish takes me back to those party afternoons.
For 6 persons
2.5 kg Arkady lamb shoulder (boneless)
1 onion, finely chopped
120ml good quality extra virgin olive oil
3 ripe tomatoes, cut into 5mm dice
10 g rosemary, chopped
10g sage, chopped
3 cloves of garlic
100g grated parmesan
150g of breadcrumbs
10g chopped flat-leaf parsley
½ long red pepper, chopped
150ml white wine
salt and cracked black pepper
Preheat the oven to 160C.
Clean and cut the lamb into small pieces of about 5 cm and place them in a deep-sided braising dish. Sprinkle with tomatoes, onion, parsley, sage, rosemary, chilli, salt and pepper. Cut the garlic pieces into quarters and add them to the tray. Pour the olive oil, wine and water. Pick up each piece of lamb and massage the flavors of the herbs, oil and wine into the meat.
Sprinkle with breadcrumbs and parmesan. Allow some of the cheese and breadcrumbs to coat the lamb with the liquid so that while roasting it forms a nice crust.
Put in the oven for 1h45 until the lamb is tender and cooked and the lamb is browned and browned on top.
Remove from the oven and place in a deep-sided serving dish, pouring the juices over the top of the lamb, or you can simply serve as is straight out of the oven.
Baked Rankin cod, braised cabbage and fennel, gremolata
The Reveley, Perth
For 4 people
4 cod fillets
30g unsalted butter
15g fresh lemon juice
5g cooking salt
30g drained capers
Preheat the oven to 200C. Lightly coat a baking dish with oil
In a small bowl, whisk together the butter, lemon juice, garlic, salt and red pepper flakes. Stir in capers.
Place the cod fillet in the baking dish. Pour the mixture over it. Use a brush if necessary to evenly distribute the thick sauce over the fillets. Sprinkle with paprika.
Bake, uncovered, until fish is opaque and flakes easily with a fork. Depending on the thickness of the fish fillets, this should take about 15 minutes.
Braised cabbage and fennel
1 savoy cabbage
50ml extra virgin olive oil
1 fennel bulb, cored, halved and thinly sliced
2 garlic cloves, thinly sliced
10ml lemon juice
2 shallots, thinly sliced
¼ teaspoon red pepper flakes
Place cabbage in a large bowl and cover with cold water. Let stand 3 minutes. Drain the cabbage well and set aside.
Meanwhile, heat half the oil in a nonstick skillet over medium-high heat until simmering. Add the sliced fennel bulb and a pinch of salt and cook, stirring occasionally, until softened, 8 to 10 minutes. Add garlic and chili flakes and cook, stirring constantly, until fragrant, about 30 seconds.
Transfer the fennel mixture to a small bowl.
Return empty skillet to medium-high heat, add remaining oil and heat until simmering. Add the shallots and a pinch of salt and cook until translucent, then add the cabbage and a pinch of salt. Cover and cook, without stirring, until cabbage is wilted and lightly browned on bottom, about 3 minutes.
Stir and continue to cook, uncovered, until cabbage is tender and lightly browned, about 4 minutes more, stirring once halfway through cooking. Remove skillet from heat. Stir in fennel mixture and lemon juice. Season with salt to taste.
20ml extra virgin olive oil
1 clove garlic, minced
250g panko breadcrumbs
zest of 1 lemon zest
15 g chopped flat-leaf parsley
Heat the olive oil in a small nonstick skillet over medium-low heat. Add garlic and sauté for 30 seconds. Add the breadcrumbs, lemon zest, salt and pepper and toss in the pan for 2-3 minutes or until the breadcrumbs start to brown evenly and the lemon is aromatic. Remove from the heat and add the parsley. Stir well.
Hot cross brioche
The Flour Mill, Perth
500g plain flour
50g caster sugar
7g dry yeast
3g of salt
4 eggs, lightly beaten
200g unsalted butter, softened
200g mixed nuts
100ml orange juice
zest of 1 orange
Combine fruit mixture, orange juice and zest and let soak overnight.
Combine flour, sugar, baking powder, salt, milk and eggs in a large bowl. Knead until a smooth dough forms. Gradually add the butter one tablespoon at a time and continue kneading the dough until smooth. Add soaked fruit (including any excess orange juice), then knead to combine.
Cover the dough with a kitchen towel and let rise until doubled in size. Push out, shape into desired loaf pan or into 10 equal balls. Let rise until doubled in size again.
Bake at 180°C for about 30 minutes.